chili con carne recipe

This chili con carne is a rich, hearty bowl of slow-cooked comfort made with beef, beans, tomatoes, and warm spices. It’s thick and spoonable with a deep, smoky flavour and a gentle heat you can easily adjust. The method is straightforward and beginner-friendly, with most of the time being hands-off while it simmers. Total time is about 1 hour 45 minutes, and it tastes even better the next day.

Ingredients

For the chili base

• 1 tbsp olive oil
• 1 large onion, finely diced
• 1 red pepper, diced
• 2 carrots, finely diced (optional, but great for sweetness)
• 4 garlic cloves, minced
• 500g beef mince (10–15% fat gives the best flavour)

Spices and seasoning

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder (plus more to taste)
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional)
• 1/2 tsp fine salt, plus more to taste
• 1/2 tsp black pepper

Liquids and beans

• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 250ml beef stock
• 1 x 400g tin kidney beans, drained and rinsed
• 1 x 400g tin black beans, drained and rinsed (or use another tin of kidney beans)
• 1 tsp unsweetened cocoa powder (optional, adds a subtle richness)
• 1 tbsp lime juice (to finish)

Optional toppings (for serving)

• Sour cream or Greek yoghurt
• Grated cheddar
• Sliced jalapeños
• Fresh coriander
• Diced avocado

How to Make Chili Con Carne

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the pot cooks evenly and the chilli gently thickens without catching.
• Soften the vegetables: Heat the olive oil in a large oven-safe pot (a Dutch oven is ideal) over medium heat. Add the onion, pepper, and carrots. Cook for 8 to 10 minutes, stirring now and then, until softened. Stir in the garlic and cook for 1 minute.
• Brown the beef: Add the mince and cook for 6 to 8 minutes, breaking it up with a spoon, until well browned. Browning properly here gives you a deeper, meatier chilli.
• Mix in the flavour base: Stir in the tomato purée, cumin, smoked paprika, chilli powder, oregano, coriander (if using), salt, and pepper. Cook for 1 to 2 minutes, stirring constantly, so the spices toast and become fragrant.
• Bake (oven simmer) to develop flavour: Add the chopped tomatoes, beef stock, and cocoa powder (if using). Bring to a gentle simmer on the hob, then cover with a lid and transfer to the oven for 1 hour 15 minutes.
• Thicken and add the beans: Carefully remove the pot from the oven and place it back on the hob over low heat. Stir in the kidney beans and black beans. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until thick and glossy.
• Cool and rest: Turn off the heat and let the chilli stand for 10 minutes. This short rest makes it thicker and helps the flavours settle.
• Assemble and serve: Stir in the lime juice, then taste and adjust seasoning. Serve hot with your favourite sides and toppings.

Tips

Why is my chili con carne watery?

It usually just needs a bit more uncovered simmering. Remove the lid and simmer on low for 10 to 20 minutes, stirring occasionally. If you want it thicker still, mash a small spoonful of beans against the side of the pot and stir them back in.

How do I stop chili from tasting bitter or harsh?

Burnt garlic or over-toasted spices are the common culprits. Keep the heat moderate, add garlic after the onions have softened, and toast the spices for only 1 to 2 minutes. If it still tastes sharp, a squeeze of lime at the end and a small pinch of sugar can balance it.

What’s the best beef for chili con carne?

Beef mince with a little fat (around 10 to 15%) gives the best flavour and texture. Very lean mince can taste dry, so you may need a touch more oil and a little extra simmering time to get it rich.

How can I make it hotter or milder without ruining the flavour?

For hotter chilli, add extra chilli powder a little at a time, or finish with sliced jalapeños or hot sauce at the table. For milder chilli, reduce the chilli powder and lean into smoked paprika and cumin for warmth without heat. Sour cream on top also softens spice nicely.

Serving Suggestions

• Steamed rice with grated cheddar and coriander
• Nachos with melted cheese, jalapeños, and sour cream
• Jacket potatoes with chilli and a spoon of Greek yoghurt
• Soft tortillas with avocado and a squeeze of lime
• Mac and cheese topped with a ladle of chilli

Storage

Room temperature

Cool the chilli quickly, then do not leave it out for more than 2 hours (or 1 hour in very warm weather). Transfer to containers once it has stopped steaming heavily.

Refrigerator

Store in an airtight container for up to 4 days. Reheat in a saucepan over medium-low heat until piping hot, stirring often. Add a splash of water or stock if it has thickened too much.

Freezing

Chili con carne freezes beautifully for up to 3 months. Cool completely, portion into freezer-safe tubs, and label with the date. Defrost overnight in the fridge, then reheat thoroughly on the hob until bubbling hot all the way through.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38 g
• Protein: 36 g
• Fat: 24 g
• Saturated fat: 8 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the mince, stock, and toppings you use.

FAQs

Chili Con Carne Recipe

Recipe by Milli RoseCourse: DinnerCuisine: Tex-MexDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

105

minutes

Calories

520

kcal

1

hour 

45

minutes

A thick, hearty chili con carne made with beef mince, beans, tomatoes, and warm spices. Easy to make, freezer-friendly, and perfect for rice, nachos, or jacket potatoes.

Ingredients

• 1 tbsp olive oil

• 1 large onion, finely diced

• 1 red pepper, diced

• 2 carrots, finely diced (optional)

• 4 garlic cloves, minced

• 500g beef mince (10–15% fat works well)

• 2 tbsp tomato purée

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 tsp chilli powder (plus more to taste)

• 1 tsp dried oregano

• 1/2 tsp ground coriander (optional)

• 1/2 tsp fine salt, plus more to taste

• 1/2 tsp black pepper

• 1 x 400g tin chopped tomatoes

• 250ml beef stock

• 1 x 400g tin kidney beans, drained and rinsed

• 1 x 400g tin black beans, drained and rinsed (or use another tin of kidney beans)

• 1 tsp unsweetened cocoa powder (optional, for depth)

• 1 tbsp lime juice (to finish)

Directions

• Preheat the oven to 160°C (140°C fan). Place a shelf in the middle of the oven.
• Soften the onion and pepper in olive oil, then add garlic.
• Brown the beef mince well, then stir in tomato purée and spices.
• Add tomatoes and stock, bring to a simmer, then cover and cook in the oven for 75 minutes.
• Stir in beans and cook uncovered for 10–15 minutes to thicken.
• Rest for 10 minutes, then finish with lime juice and adjust seasoning.

Notes

• For a thicker chili, simmer uncovered for the final 10–15 minutes.
• For a milder chili, use less chilli powder and add a spoon of sour cream when serving.
• Chili tastes even better the next day and freezes beautifully.